Correlation of FTIR spectroscopy and antioxidant properties of Philippine coffee (Coffea excelsa)

Authors

Jade Nadine S. Ang ⋅ PH Natural Sciences Research Institute, University of the Philippines Diliman
Evan Angelo Q. Mondarte ⋅ PH Natural Sciences Research Institute, University of the Philippines Diliman
Joselito E. Muldera ⋅ PH National Institute of Physics, University of the Philippines Diliman
Alexander E. De Los Reyes ⋅ PH National Institute of Physics, University of the Philippines Diliman
Armando S. Somintac ⋅ PH National Institute of Physics, University of the Philippines Diliman
Elmer S. Estacio ⋅ PH National Institute of Physics, University of the Philippines Diliman
Leni L. Quirit ⋅ PH Natural Sciences Research Institute, University of the Philippines Diliman

Abstract

FTIR spectroscopy integrated with ATR accessory was utilized to obtain the spectra of the local coffee samples. Different assays were also performed to obtain the antioxidant capacity of the samples. These assays were reducing power, total phenolic content, and DPPH free radical scavenging activity methods. From the acquired results, a correlation between the IR spectra and the antioxidant data was observed. Absorption bands at regions 3500 – 3200, 3000 – 2850, and 1750 – 1735 cm^-1 were observed which corresponds to the O-H, C-H, and C=O stretches, respectively. Antioxidant levels were found to increase with decreasing roasting degrees. The data indicate correlation between the two techniques used since absorption was found to increase for samples with increasing antioxidant levels.

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Issue

2013: Proceedings of the 31st Samahang Pisika ng Pilipinas Physics Congress

Article ID

SPP2013-4B-3

Section

Optics and Signal Processing

Published

2013-10-23

How to Cite

[1]

JNS Ang, EAQ Mondarte, JE Muldera, AE De Los Reyes, AS Somintac, ES Estacio, and LL Quirit, Correlation of FTIR spectroscopy and antioxidant properties of Philippine coffee (Coffea excelsa), Proceedings of the Samahang Pisika ng Pilipinas 31, SPP2013-4B-3 (2013). URL: https://proceedings.spp-online.org/article/view/SPP2013-4B-3.